Seeing as how my last scratch pizza thread is still kicking, I
thought I start a new one.

If you're new to pizzas or don't have much luck with them, I suggest
the cast pan pizza recipe dough/method from Serious Eats. I use
standard AP flour and you can use instant/quick or regular yeast
(proof it first). And they don't require 10 hours. I do mine in 4-6
hours. Sauce can be just plain crushed tomatoes and sprinkle some
dried Italian erbs over it and optional granulated garlic.

https://slice.seriouseats.com/2013/0...pan-pizza.html

Tonight's pizzas have fennel sausage, onion, roasted red peppers,
mozzarella, provolone and pecorino romano common to both of them.
Round one also with anchovies and shrooms. Square one with slightly
sweet pickled serranos and pesto. The rigged grill pan makes a great
crispy crust.

https://i.postimg.cc/YSDm7cgV/Pan-Pizzas.jpg

-sw